There’s something irresistible about the marriage of Butterscotch and Maple in a decadent fudge. Allow me to introduce you to Penuche Fudge – a symphony of these flavors. Each bite greets you with a luxurious buttery embrace that dissolves into sheer delight.

Penuche Fudge



2 cups Light Brown Sugar

3 cups Confectioners Sugar, sifted

1 cup choice of Pecans or Walnuts

2 sticks (equivalent to 1 cup) unsalted butter

5 ounces Evaporated Milk

¼ tsp Salt

1 tsp Vanilla Extract

Nonstick Spray


1. Setting the Stage:

Lightly spray a 9×5 inch loaf pan with non-stick spray for ease.

Add an extra touch by lining the same loaf pan with parchment paper, ensuring seamless removal later.

2. The Melting Pot:

In your trusty heavy-bottomed saucepan, gently combine the butter and brown sugar over medium-high heat. Allow these ingredients to waltz together until the butter graciously melts into the sugar, creating a silky duet (usually within 2-3 minutes).

Introduce the evaporated milk, and let the mixture sway and come to a lively boil. Once the dance reaches its peak, whisk the pan off the heat and let the mixture repose for 30 serene minutes.

3. The Grand Finale:

As your mixture cools, delicately fold in salt and vanilla, ensuring harmony.

Gracefully incorporate the sifted confectioners sugar, making sure it’s well-integrated.

As a final touch, fold in your choice of chopped nuts, be it pecans or walnuts.

4. Molding Perfection:

Transfer your fudge mixture into the prepared loaf pan, smoothing the top as you go.

Allow the pan a respite in the refrigerator, letting the fudge set for about 20-25 minutes.

Cut the now-set fudge into quaint squares and serve. Each piece is a testament to the delicate flavors of Butterscotch and Maple – a treat for the senses. Enjoy every sumptuous bite!

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